Traditional Bucatini All'amatriciana.
The Ingredient Error That Complicates Pasta All'Amatriciana
You don’t have to be Roman to make authentic pasta all’amatriciana, but you do need to track down the right ingredients and avoid making one common mistake.
Amatriciana sauce has a modest list of ingredients: Pecorino cheese, guanciale, and tomatoes. Despite the simplicity, you shouldn't be tempted to swap any of these out.
For instance, fatty guanciale may be hard to find, but it imparts a heavy, savory richness that mild and sweet pancetta or smoky bacon don't even come close to.
Also, Parmesan lacks the saltiness and sharpness of Pecorino. The tomatoes, which can be purée or peeled and crushed, are more flexible, but their cooking time is not.
The tomato sauce should be cooked for 10 to 20 minutes to preserve their fresh acidity. The European Union says that the guanciale should be added once the sauce turns creamy.
As for which pasta to serve with Amatriciana, the classic choice is spaghetti, but bucatini and rigatoni are popular as well. Just don't mess with the sauce and you'll be golden.